Hearty Chicken Stew with Butternut Squash & Quinoa
Yield: Serves 6
1 1/2 lb. butternut squash, peeled, seeded & chopped
into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley
Steam the butternut squash until barely tender, about 10
minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an
additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the
chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is
cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool.
Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to
medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is
starting to turn brown, 8 to 10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1
additional minute.
To the saucepan, add tomatoes, butternut squash pieces,
mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a
simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and
simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
